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We are getting ready to take our hogs to the butcher for the first time. They weigh about 225 live weight. The butcher said they would be about 150 hanging weight. Minus the head and feet and organs, how many pounds of meat should we expect to get? We want the hams, chops, ribs, bacon, and roast/ground pork. Thanks for any help!!
 

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well actual MEAT it will be about 100 lbs. But when you add on the bones of the ribs, and leg bones in the hams etc then yes about 125-150 depending on how many bones you keep.

I had 250 lb pig and we scraped all the meat off the bones and we had about 100-115 lbs of meat. (sausage, little steaks, ham etc)
 

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PORK EXAMPLES:

Note: The dressing percentages and carcass cutting yields in these examples are for skin-on pork carcasses. Many meat plants skin pork carcasses. Skinned carcasses will have lower dressing percentages and higher carcass cutting yields. However, you will still come up with the same answer when calculating the amount of meat so these examples still apply. In other words, you will get the same amount of meat from a pig whether the carcass is skinned or not.

Average market hog, weighed full, 250 lbs., bone-in chops and roasts, closely trimmed, regular ground pork/sausage:

(.72 X .74) X 250 = 53% X 250 = 133 lbs. of meat

Average market hog, weighed full, 250 lbs., boneless chops and roasts, closely trimmed, lean ground pork/sausage:

(.72 X .65) X 250 = 47% X 250 = 118 lbs. of meat

Lean, heavily muscled market hog, weighed full, 250 lbs., boneless chops and roasts, closely trimmed, lean ground pork/sausage:

(.73 X .73) X 250 = 53% X 250 = 133 lbs. of meat

Very fat, light muscled market hog, weighed full, 250 lbs., boneless chops and roasts, closely trimmed, lean ground pork/sausage:

(.74 X .50) X 250 = 37% X 250 = 93 lbs. of meat

Heavily muscled market hog, weighed empty, 250 lbs., bone-in chops and roasts, regular trimmed, regular ground pork/sausage:

(.76 X .82) X 250 = 62% X 250 = 155 lbs. of meat
 
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